Pineapple Cream Cake
Ingredients:
1 package (18.5 ounces) yellow cake mix
2 eggs
1 can (11 ounces) mandarin oranges, drained
1 can (15 ounces) crushed pineapple, juice reserved
1/2 cup mayonnaise
1 container (12 ounces) frozen whipped topping, thawed
2 packages (4-serving size) instant vanilla pudding
Directions:
Preheat the oven to 350°F.
In a large bowl, combine the cake mix, eggs, mandarin oranges, reserved pineapple juice, and mayonnaise.
With an electric beater on medium speed, beat for about 5 minutes or until blended.
Pour into a 9X13" baking dish that has been coated with nonstick baking spray.
Bake for 25 to 30 minutes, or until golden.
Allow to cool thoroughly in the pan.
In a medium-sized bowl, combine the whipped topping, pudding mixes, and crushed pineapple.
Mix well with a spoon.
Spread mixture over the top of the cooled cake. |
